Entries Tagged as 'Recipes'


Ok, since this is ostensibly a blog about seitan, I should probably post my Seitan recipe.

  • 2 1/2 cups wheat gluten
  • 1/4 cup nutritional yeast
  • 2 tbs all purpose flour
  • 1/2 cup soy sauce
  • 1 tbs tomato paste
  • 1 tbs olive oil
  • 3-4 cloves garlic, pressed or grated
  • 1 1/2 tps lemon zest
  • 4 ts Sage
  • 2 ts Rosemary
  • 2 ts Oregano
  1. Blend in a food processor with a dough blade. If you have very strong hands, you can kneed it, I’m told. Keep going till it coalesces in to a ball and runs round and round, threatening to knock over the blender. It might not look quite like a ball of dough, but it should be mostly clumped together.
    • if it turns into a paste, but won’t hold together, it’s probably too wet. Add a small amount of wheat gluten at a time, until squeezing makes it solid in your hand. If it won’t turn to paste, it’s too dry.
    • The longer you blend it, the firmer the seitan will be. Also, the less wet it is, the firner it will be. I make my seitan a tiny bit wetter if I want it soft.
  2. Cut it into three equalish sized chunks and put in a pot of cold water. Turn the water up, and let it boil.
    • It has to be cold and get warm, don’t warm it up first.
    • Keep an eye on the seitan – it will sink at first and sit on the bottom, but eventually rise. But it will also stick to the bottom. At some point as it’s boiling, you’ll find yourself wrestling it free of the sticking to the bottom of the pan.
  3. When it’s boiling, turn it down to a simmer and let it cook for an hour. Turn it off and let it cool to room temperaturish before putting it in the fridge.
    • This also helps the seitan become more firm.

I usually make a double batch, and after cooking and cooling, slice one batch up and put it in freezer bags in the freezer. Cuts up great with a bread knife, and then it fits in the freezer bags.

You can vary the spices – put whatever in there. I’ve made ‘indian’ seitan (I should make it again soon). I need to try to make it with zaa’taa for an arabic flavour. The above is sage heavy – I’ve fooled people with it. “Sausage?” they say, “But I though you were ve-“, “Yes,” I reply, “Everything they told you was a lie.”

Marinated Breakfast Tempeh

Mornings, and breakfast, is always hurried. What to do? We’ve pretty much settled on a daily staple of this marinated tempeh recipe and Sauteed Brussel Sprouts (coming up).

A couple of times a week, I chop up a couple of Trader Joe’s Tempeh packages, and when morning comes, I just heat up a frying pan, dump them in, and start getting the coffee ready 🙂

Makes 4-6 portions.


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Zatar & pomegranite seitan


Vizza (aka Vegan Pizza), Take One: Hawaiian Pizza

No, vegans, you do not have to give up pizza. Your more socially conscious / healthy / kinder choice doesn’t include dairy but it does include pizza so good that you’ll be snacking along, only to find in the morning that you did, in fact, eat an entire pizza all by yourself. And you’re not ashamed. Because it was so good you’d do it again just to prove a point.

Jon and I make quite a lot of varieties of vegan pizza; so much in fact that we’ve toyed with the idea of opening a vegan gourmet pizza parlor named “Vizza”, where only the best wine would be paired with gourmet pizza strips, and we wouldn’t even need to advertise it as vegan because we’d be so pretentious and smug about the restaurant identity design and ingredients that hipsters would line up outside our door for blocks on end.

Anyway. This is one of many vegan pizza recipes I plan to post, the vegan take on a Hawaiian pizza (we’re headed to Hawaii in a week or so, so my brain is kind of focused on that right now).  Note: we usually use yeast in the dough, but forgot to add it this time. It turned out great anyway, so don’t worry if your brain is mush at the end of the day and you totally space on that. Just smile and act like it was all part of your Master Plan and no one will know.

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Hot & Sour Soup, vegan-style

Vegan Hot & Sour Soup

Last night I might have had a few too many drinks. OK, I know I had a few too many drinks. This was made clear to me when I woke up this morning with a rockin’ headache and a bit of a hangover. Enter hot and sour soup, my salty-soury-rehydrating hangover cure.

I’m going to add a few things in here that I didn’t put in the soup this time because next time I make this I definitely will put them in. I think this soup will be just the thing to say tsai chien (goodbye) to this wretched hangover, and hopefully I’ll make better choices in the future. But I doubt it.

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Fastest dinner in the west

I usually post recipes here that either take a bit of time (but are worth it!) or are a bit more on the fancy-pants side. However. Sometimes, you just don’t have time for that kind of cooking. Sometimes, you drive an hour-long commute, work a very long day, go to a 1 1/2 hour vinyasa yoga practice during which the yoga instructor tells you repeatedly that You Can Do This despite your tears of frustration in not being able to balance your entire body prone on your elbows while breathing in a slow, relaxed manner, and drive another hour to get back home.

For those times (and others like them), you just need something fast and you need it to be delicious such as to make up for that hour and a half of balancing-induced frustration.

Enter the Fastest Dinner in the West: Stir-fried seitan with pasta sauce.


It’s fast. It’s delicious. It’s low-carb, high-protein, and can kill your ravenous hunger in two shakes of a lamb’s tail. It could be gluten-free if you use tempeh instead of seitan. Which means it might be the most Perfect Meal Ever. I apologize that I don’t have a photo. There was no time to take one, as I had scarfed up the meal in about 30 seconds. Here it is:

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No-Bake Strawberry Pie with Pecan/Almond crust

Yesterday I went to a BBQ. The last time I had gone to a BBQ, although there were lots of vegetarian options, there was no vegan dessert, which made me cranky, as I wanted to indulge in some serious sugar. So this time I brought my own. And all I got was a small slice; everyone gobbled it up and begged me for the recipe. I only wish I had snapped a photo. But I’m sure I’ll make it again, so I’ll update this post with a nice yummy photograph at some point.

I have to admit though, the recipe is not mine. I used this great recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau, which incidentally, is the best vegan baking cookbook I’ve ever found. I’ve made lemon bars, peanut butter cookies, fruit tarts, and even fudge, all vegan, and all turning out perfectly. I highly recommend it.

Ingredients for Crust:

1 cup of raw almonds

1 cup of raw pecans

1 full cup of Medjool pitted dates

1/4 tsp salt

Method for Crust:

Put nuts in a food processor, blend until it’s a coarse meal. Add the dates and salt and blend until thoroughly combined. Press into a nonstick 8 or 9 inch springform pan or tart pan. Set aside.

Ingredients for Pie:

5 cups sliced Chandler strawberries (any variety will do but Chandler are particularly sweet).

1 cup ripe Chandler strawberries, whole with the tops cut off

5 Medjool pitted dates, soaked for 10 minutes in warm water and drained

2 tsp lemon juice

Method for Pie:

1. Arrange the sliced strawberries on the prepared crust, set aside.

2. In a food processor, blend the whole strawberries with the dates and lemon juice. Puree until smooth. Pour over the sliced strawberries, smooth out to fill in any holes.

3. Refrigerate one hour at least.

Tempuevos Rancheros


I had a mean craving for huevos rancheros brunch this morning. This is what I whipped up. Yum.


4 tbsp olive oil
1 small red onion, diced
2 cloves garlic, crushed
1 medium yukon gold potato, diced
1 serrano chile, diced
1.5 tbsp fresh oregano, minced
1 yellow bell pepper, diced
2 roma tomatoes, diced
Salt and pepper to taste
4oz tempeh
1/4 cup fresh cilantro
1/2 cup Daiya mozzerella “cheese”
1 can refried vegetarian beans
4 corn tortillas
Tapatillo to taste
1/3 cup soyrizo


1. Saute the red onion on high in olive oil until it gets soft. Add the potato, garlic, serrano, oregano and season with salt and pepper to taste. Saute for 5 minutes, then add the tempeh and saute another 5 min or so, until the potatoes get a brown crisp.

2. Add the bell pepper and tomato, saute a few minutes more until the bell pepper is soft.

3. Heat the refried beans, set aside.

4. Add the Daiya cheese and cilantro to the tempeh mixture. Stir well, remove from heat when the cheese is melted. Add Tapatillo to taste. Set aside.

5. Heat the soyrizo in the microwave for 1 minute, then the corn tortillas for 1 minute.

6. To assemble, lay two tortillas on each plate, just overlapping at one edge. Smooth half the can of refried beans on top, then top with half the tempeh mixture. Sprinkle the soyrizo on top.

30 Second Toaster Oven Pizza

Now, Kate might not agree with me, but not everything has to be fancy, or take time to cook. Often there isn’t the time, or inclination.

If you are new to vegan food, it’s a good thing to have a few of these ideas on hand: things that can be made in under 30 seconds, as long as the ingredients are around. [“And aren’t nasty”, Kate reminds me. Perish the thought.].

Take bread, slather with tomato paste, toffuti cream cheese and sprinkle oregano on top. Toast until toasty.

Toaster Oven Pizza


  • Bread
  • Tomato Paste Concentrate
  • Toffutti Cream Cheese
  • Oregano
  • Rainbow Chard, Green Beans and Onion


    Our friend Joannie didn’t know what to feed ‘the vegans’, so she threw these in a little olive oil, and added a dash of Soy sauce.